Mushroom and Sage Rice Pilaf is an earthy and perfectly seasonal side dish full of fall flavors. This dish is quick and easy to make and will become your new favorite rice dish.
What is the difference between white rice pilaf and just rice?
Rice is just rice boiled in water and served plain. Pilaf is rice cooked in a flavored liquid that can have added meat or vegetables. It’s pretty versatile dish that will not only be perfect for fall, but can also be a holiday side dish and can take you through the entire year. Just flow with the seasons.
Before I get to the recipe, There’s a small back story attached to this recipe. I started the recipe on a bit of a dodgy (British slang for tricky) note and it’s lucky that this dish was made at all. When I was moving around in the kitchen getting prepped and gathering ingredients to make this dish, I walked (quite spritely) into an open upper cabinet door.
I hit my head square on the bone above the temple (let the record state, it was not left open me). After the initial pain I continued with cooking and was able to get the dish finished. Little did I know what following days would bring, buts that’s another story and I’m OK now. On to the recipe…
Whenever I cook rice, I like to toast it first preferably in butter because it adds an extra nutty flavor to the rice. Another rice tip I have is cooking the rice in chicken stock. Why use water? Because stock has so much flavor that gets absorbed by the rice for extra flavor.
Call me the crazy sage lady because when fall arrives because I use this herb whenever I can. This Mushroom and Sage Rice Pilaf was a side dish to complement a cornbread, apple cranberry stuffed pork loin (recipe link below) that I recently made (there’s that sage again). These two dishes together made for a delicious and comforting Friday night meal and we enjoyed leftovers all weekend.
By the way, this rice also makes for a delicious, quick snack right of the fridge when you need to eat something quickly to take tylenol when you’ve just hit your head, just sayin’…
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- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter
- 16 ounces mushrooms, sliced
- 1/2 medium onion, finely chopped
- 1 garlic clove, finely chopped or grated
- 1 tablespoons fresh sage, chopped extra for garnish
- 1/4 teaspoon salt
- Small pinch ground black pepper
- 1 cup long grain rice
- 1/2 cup orzo pasta
- 2 cups chicken or vegetable stock
- To a large saucepan add the oil butter over medium heat.
- Add the mushrooms and onions, cook until mushrooms brown and onions soften, about 8 minutes.
- Stir in the garlic and sage, salt and pepper, cook for 2 minutes.
- Add the rice and orzo and cook stirring for 5 minutes.
- Add the stock and stir until everything is mixed well.
- Cover and bring to a simmer, cook for 15 minutes until the rice is tender.
- Serve the rice garnished with extra sage.
Serving Size:1/2 cup
Amount Per Serving:Calories: 336 Total Fat: 16g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 71mg Sodium: 351mg Carbohydrates: 27g Fiber: 3g Sugar: 4g Protein: 21g
was first published on Real Housemoms where I am a contributor.